Costco Copycat Chicken Alfredo

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Ingredients

For the chicken

  • 2 boneless, skinless chicken breasts

  • Salt and pepper to taste

  • Olive oil for cooking

For the Alfredo sauce

  • 4 tablespoons unsalted butter

  • 2 cloves of garlic, minced

  • 2 cups heavy cream

  • 1 cup grated Parmesan cheese

  • Salt and pepper to taste

For the Pasta

  • 1 pound fettuccine or any pasta of your choice

  • Salt for boiling water

Instructions

Follow these step-by-step instructions to prepare your Costco Chicken Alfredo:

  1. Begin by cooking the chicken. Both sides of chicken breasts should be seasoned with salt and pepper. In a skillet over medium-high heat add a drizzle of olive oil to heat. Cook the chicken breasts for about 6-7 minutes per side or until cooked through. Remove from heat and set aside to cool. Once cooled, slice the chicken into thin strips.

  2. Use a large pot add up water and boil it. Add salt to the boiling water and cook the pasta according to the package instructions until al dente. Drain the cooked pasta using a strainer or colander, and set aside.

  3. While the pasta is cooking, prepare the Alfredo sauce. In the same skillet used to cook the chicken, melt the butter over medium heat. Sauté by adding minced garlic for about a minute until fragrant.

  4. Pour the heavy cream into the skillet with the melted butter and garlic. By stirring properly bring the mixture to a simmer. Allow it to simmer for about 2-3 minutes, until it slightly thickens.

  5. Reduce the heat to low and gradually whisk in the grated Parmesan cheese. Continue whisking until the cheese has melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

  6. Add the cooked pasta and sliced chicken to the skillet with the Alfredo sauce. Toss everything together gently until the pasta and chicken are coated evenly with the sauce.

  7. Remove the skillet from heat and let the flavors meld for a couple of minutes.

Costco Copycat Chocolate Cake Recipe

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Ingredients

For Cake:

  • 2 cups all purpose flour, spooned and leveled, not packed

  • 2 cups sugar

  • ¾ cup dutch processed cocoa

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp sea salt

  • ½ cup sour cream, or greek yogurt

  • ½ cup vegetable oil

  • 4 oz dark chocolate, high quality

  • 3 eggs, large

  • 2 tsp vanilla extract

  • 1 cup buttermilk

  • 1 cup hot water, or brewed coffee for more enhanced chocolate flavor

For Frosting:

  • 1½ cups unsalted butter

  • 8 oz cream cheese, room temp

  • 1 tbsp vanilla extract

  • 6 oz powdered sugar, sifted

  • 1½ cup dutch processed cocoa, sifted

  • ¼ cup heavy whipping cream

  • ½ tsp salt

For Ganache (optional):

  • 1 cup dark chocolate chips

  • ¾ cup heavy whipping cream

Instructions

Cake:

  1. Preheat oven to 350 degrees F.

  2. In a large bowl or stand mixer, whisk together the dry ingredients - flour, sugar, cocoa, baking soda, baking powder, salt, and powdered buttermilk if using the powdered form.

  3. Melt the chocolate in 20 to 30 second bursts in the microwave. It's done when the chocolate is almost completely melted, but not all the way. Stir together until all of it is melted and smooth. Set aside to cool down.

  4. Whisk together the wet ingredients (sour cream, oil, eggs, vanilla, buttermilk, hot water, and melted chocolate) in a separate bowl. Then combine with the dry ingredients.

  5. Mix together well until combined. Just don't over mix as that can lead to a crumbly cake.

  6. Pour into 3 8-inch greased cake pans, 2 9-inch pans, or 24 cupcake liners.

  7. Bake for 22 to 26 minutes. The cake is done when the toothpick comes out with moist crumbs on it. Transfer to cooling racks when done.

Frosting:

  1. Beat the butter and cream cheese for about 2 minutes.

  2. Slowly add the sifted powdered sugar and cocoa powder intermittently with the heavy whipping cream. Add the vanilla and salt. Add more cream as needed to get a soft consistency.

  3. Beat the frosting for about 2 to 3 minutes.

Ganache (optional):

  1. Heat up the heavy whipping cream in the microwave for about 30 to 45 seconds till hot. Pour over the chocolate chips. Cover and rest for a couple minutes to let it begin to melt the chocolate.

  2. Whisk together the chips and ganache until smooth. Pour it into a drip bottle or use a spoon to add a drip to the cake.

  3. If the ganache is too runny, let it cool longer. If it's still runnier than desired, add additional melted chocolate. If it's thicker than desired, add a little more warm heavy cream and whisk together.

To Assemble:

  1. Trim cake layers if needed to help achieve nice even layers.

  2. Spread a small amount of frosting on a cake board, then place the first cake layer down.

  3. Add an even layer of frosting, top with a cake, layer, add the layer of frosting, then add the last cake layer.

  4. Apply an even, thin layer of frosting around the entire cake. Leave as is if frosting a semi-naked cake. Otherwise, place the cake in the freezer for about 15 minutes to create the "crumb coat".

  5. Spread remaining frosting around the cake and garnish, drizzle ganache if desired, and pipe as desired.

Costco Copycat Sheet Cake Recipe

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Ingredients

3 cups white sugar

3 cups flour

3 teaspoons baking powder

3 teaspoons baking soda

1 teaspoon salt

3 cups milk, divided

4 eggs

8 teaspoons vanilla extract, divided

1 cup vegetable oil

2 cups heavy whipping cream

1 package instant vanilla pudding mix

2 sticks (1 cup) butter, softened

10 to 12 cups powdered sugar

Directions

Preheat your oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, mix white sugar, flour, baking powder, baking soda, and salt.

Add in the eggs one at a time and continue mixing.

With the mixer running, add in two cups milk, four teaspoons vanilla extract, and vegetable oil. Mix until just combined.

Generously spray two 9" x 13" cake pans with cooking spray. Add a piece of parchment on the bottom of the pan to be sure your cake won't stick to the pan. Divide the batter between the two cake pans and place in the oven. Bake cakes for 20 minutes until light golden brown. A toothpick inserted into the cake will tell you if the cake is completely baked.

Remove cakes from the oven and allow to cool while you prepare the filling and frosting.

In the bowl of a stand mixer fitted with the whisk attachment, add the two cups heavy whipping cream and half a cup of milk. Begin whipping your cream, and then add in the powdered pudding mix. Whip the mixture until the ingredients are combined, and then increase the speed to whip the mixture into a thick mousse.

For the buttercream frosting, add the softened sticks of butter to the mixer fitted with the paddle attachment. Whip the butter until smooth and gradually add in two cups of powdered sugar while the mixer is running. Gradually add in half a cup of milk. Add in four teaspoons vanilla extract. Continue to gradually add in the rest of the powdered sugar while the mixer is running, scraping down the sides of the bowl with a spatula as needed. Once all ingredients are incorporated and your frosting begins to form, increase the speed of the mixer to whip the frosting.

Fill the cake by placing one cake layer on a cardboard cake board or platter. Cover the first layer with the mousse filling, and then top it with the second cake layer. Frost the top and sides of your cake, and decorate as desired.

Costco Copycat Mac and Cheese

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Macaroni and Cheese:

  • 1 pound cavatappi pasta

  • 1/2 cup butter

  • 1/2 cup all-purpose flour

  • 1 cup cream (*I didn’t use)

  • 3 cups milk

  • 3 1/2 cups shredded white Cheddar cheese

  • 2 cups shredded Gruyère cheese

  • 3/4 cup grated Romano cheese

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup shredded medium Cheddar cheese

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon sweet paprika

  • 1/4 teaspoon garlic powder

Topping:

  • 1 tablespoon extra-virgin olive oil

  • 1/4 cup panko bread crumbs

  • 1/8 teaspoon black pepper

  • 1/8 teaspoon dried thyme

Directions

  1. Cook pasta until tender yet firm to the bite according to package directions. Drain and set aside.

  2. Make a roux with the butter and flour, then add in milk and cream. Stir in the cheeses until melted. Add the seasonings to the cheese sauce.

  3. Combine macaroni with sauce until all the pasta is gooey and coated.

  4. Meanwhile, make the bread crumb topping if using.

  5. Either enjoy the mac and cheese straight away or pour into a greased baking dish and cook in a 350-degree F oven for about 30 minutes, until golden brown and bubbling.

Olive Garden Copycat Chocolate Lasagna

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BROWNIE LAYERS

  • ▢1 Brownie Box Mix plus ingredients listed on box – typically 2 eggs, 3 tbsp water & 1/2 cup oil

  • ▢2 eggs

CREAM CHEESE FROSTING

  • ▢8 ounces cream cheese

  • ▢¾ cup unsalted butter

  • ▢4 cups powdered sugar

  • ▢1 ½ tsp vanilla extract

  • ▢1 tablespoon heavy cream

GANACHE

  • ▢⅓ cup heavy cream

  • ▢2 ounces semisweet chocolate

  • ▢Chocolate shavings for garnish

INSTRUCTIONS

FOR THE BROWNIE LAYERS

  • Heat oven to 350 degrees Fahrenheit or whatever temperature your brownie box mix says. Spray a 9×11 baking pan with nonstick cooking spray.

  • Mix together the brownie mix with the ingredients listed on box and add the extra 2 eggs.

    1 Brownie Box Mix,2 eggs

  • Pour the brownie batter into the prepared pan, then spread the mixture evenly with a rubber spatula.

  • Bake the brownies about 10-15 minutes or until a toothpick stuck into the brownie comes out clean.

FOR THE CREAM CHEESE FROSTING

  • While the brownies are baking, combine soft butter and cream cheese in a large bowl. Cream together with an electric mixer on high speed until smooth.

    8 ounces cream cheese,¾ cup unsalted butter

  • Add one cup of the powdered sugar and beat on low speed until incorporated into the butter and cream cheese. Beat until fluffy.

    4 cups powdered sugar

  • Pour in the vanilla extract and heavy cream, mixing together completely.

    1 ½ tsp vanilla extract,1 tablespoon heavy cream

  • Slowly continue to add the remaining cups of the powdered sugar, beating the mixture well in between intervals.

    4 cups powdered sugar

ASSEMBLING THE CHOCOLATE LASAGNA

  • Once the brownies are out of the oven, let cool completely.

  • Cut the large slab of brownies vertically into three even pieces.

  • Place the bottom slice on a sheet of parchment paper.

  • Smear with a thick layer of cream cheese frosting.

  • Place the next layer on top and add another layer of cream cheese filling.

  • Finally add the top brownie layer and the remaining frosting, then place in the refrigerator to set up.

FOR THE GANACHE

  • In a small pot, heat the heavy cream for the ganache.

    ⅓ cup heavy cream

  • Add the semisweet chocolate in a heat safe bowl. As soon as the cream begins to boil, pour the hot cream over the chocolate.

    2 ounces semisweet chocolate

  • Whisk together until all the chocolate is completely melted.

TO GARNISH

  • Take the layered chocolate lasagna and drizzle the chocolate ganache over the top

  • Garnish the top of the cake with chocolate shavings for an added bonus.

    Chocolate shavings

Raspberry Meltaway Cookies

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Ingredients

  • 1 cup butter softened

  • ¾ cup cornstarch

  • ¾ cup powdered sugar

  • 1 ½ tsp almond extract

  • 1- 1 ½ cups all-purpose flour**

  • 2-3 TBSP seedless red raspberry jam

Vanilla Glaze

  • 3 TBSP butter

  • ½ tsp vanilla

  • 3 TBSP milk

  • 1 ½ cups powdered sugar

Instructions

  • Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.

  • Preheat oven to 350 degrees F.

  • Scoop out about 1/2 a tablespoonful of dough. Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet. Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring cookies to a cooling rack.

Glaze

  • Melt butter. Stir in vanilla and milk. Whisk in powdered sugar. Stir until smooth and desired consistency is achieved. Let cool slightly before spooning onto cookies.

  • Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to swirl the jam and the glaze.

  • Let cool to set. Store in an airtight container.

Eggnog Snickerdoodle Cookies

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FOR THE COOKIES:

  • ▢¾ cup (170g) unsalted butter softened

  • ▢1 cup (200g) granulated sugar

  • ▢1 large egg

  • ▢1 teaspoon vanilla extract

  • ▢1 teaspoon baking soda

  • ▢2 teaspoons cream of tartar

  • ▢½ teaspoon salt

  • ▢½ teaspoon cinnamon

  • ▢¼ teaspoon ground nutmeg

  • ▢2 cups (248g) all-purpose flour

FOR COATING

  • ▢¼ cup granulated sugar

  • ▢2 teaspoons ground cinnamon

  • ▢¼ teaspoon nutmeg

FOR THE FROSTING:

  • ▢4 tablespoons (57g) unsalted butter softened

  • ▢1 cup (113g) powdered sugar

  • ▢¼ teaspoon salt

  • ▢1 tablespoon (15ml) eggnog (more if needed for consistency)

  • ▢Cinnamon or nutmeg for garnish

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.

  • Cream butter and 1 cup granulated sugar using a stand or a hand mixer until fluffy. Mix in egg and vanilla, then mix in baking soda, cream of tartar, 1/2 teaspoon cinnamon, nutmeg and salt. Slowly mix in flour until dough is combined.

  • Place remaining 1/4 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Scoop 2 tablespoon sized cookie balls and roll them in the cinnamon sugar mixture and place on cookie sheet.

  • Bake 2 tablespoon sized balls of cookie dough for 10-13 minutes or until they are cracked on the tops and just lose their glossy sheen. Err on the side of under baked for best results. Let cookies cool completely before frosting.

  • To make frosting: beat butter until smooth with a hand mixer in a large bowl. Slowly beat in powdered sugar until mixture is crumbly. Add salt and 1 tablespoon eggnog. Mix, adding more eggnog as desired for spreading consistency (up to 1 additional tablespoon). Frost cookies, sprinkle with cinnamon.

  • Store loosely covered in an airtight container for up to 3 days or freeze for up to one month.

Peppermint Chocolate Cookies

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  • 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)

  • 3/4 cup sugar

  • 1 large egg

  • 1/4 tsp natural peppermint extract

  • 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)

  • 1/3 cup cocoa powder

  • 1/4 tsp salt

  • 1/2 tsp baking soda

  • 1/4 tsp baking powder

  • 1 candy cane (finely crushed)

  • 1/3 cup dark, bittersweet or semisweet chocolate chips

Instructions

  • Preheat oven to 350 degrees F (176 C).

  • In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.

  • Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.

  • Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.

  • Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).

  • Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.

  • Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

Starbucks Grilled Cheese Copycat Recipe

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INGREDIENTS

  • 2 tbsp butter, softened

  • 2 tbsp Parmesan cheese

  • 4 slices sourdough bread

  • 2 slices mozzarella cheese See Note 1

  • 2 slices white cheddar cheese See Note 1

INSTRUCTIONS

  • In a small bowl, mix together butter and Parmesan cheese.

  • Spread one side of each slice of bread generously with the butter mixture.

  • Layer mozzarella and cheddar cheese slices on the non-buttered side of bread. You may have to tear the slices to get them to fit! Top sandwiches with remaining slices of bread.

  • Heat a large skillet to medium/low. Add sandwiches and brown 1-2 minutes on each side until cheese is melted. Make sure you keep the heat low to medium so the cheese has a chance to melt. Pro Tip: Cover the skillet with a cookie sheet to help the cheese melt faster!

  • Remove grilled cheese from skillet, cut in half and enjoy immediately.

Starbucks Merry Mint White Mocha Copycat Recipe

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  • 1 1/2 cups milk

  • 4–5 oz espresso, chilled or room temp

  • 5 pumps peppermint syrup (approx. 5 tbsp)

  • 4 pumps white chocolate mocha sauce (approx. 4 tbsp)

  • Ice

Optional Toppings

  • Whipped cream

  • Chocolate curls

INSTRUCTIONS

  • Combine milk, white chocolate sauce, and peppermint syrup.

  • Pour in espresso and stir.

  • Fill up the cup with ice.

  • Top with whipped cream and chocolate curls. Enjoy!

Classic No Bake Cookies

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INGREDIENTS

  • 1/2 cup (115 grams) butter (sliced into pieces)

  • 2 cups (400 grams) granulated sugar

  • 1/2 cup (120 ml) milk

  • 1/4 cup (20 grams) unsweetened cocoa powder

  • 1/2 cup (125 grams) creamy peanut butter

  • 1 teaspoon pure vanilla extract

  • 3 cups (300 grams) quick-cooking oats

INSTRUCTIONS

  • Before getting started, make sure to gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside.

  • Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds stirring occasionally.

  • Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.

  • Drop spoonfuls of the mixture onto the prepared baking sheets 

  • Allow to cool for 20 to 30 minutes, serve, and enjoy!

Delicious Chocolate Dipped Oreos

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▢1 package Oreo cookies any flavor variety

  • ▢16 ounces candy melts white, dark or a combination

  • ▢1 cup sprinkles

INSTRUCTIONS 

  • Place the candy melts in microwave safe bowl. Microwave in 30 second increments until melted, stirring occasionally.

  • Use a fork to dip each Oreo in the chocolate. Gently tap the fork against the side of the bowl to remove any excess chocolate from the Oreos.

  • Place the Oreos on a sheet of parchment paper. Add sprinkles to the top of each Oreo, then let the cookies sit until completely dry.

  • Serve, or store in an airtight container for up to 2 weeks. 

NOTES

  1. I HIGHLY recommend using Ghirardelli Melting Wafers for the best results. 

  2. Be sure to scrape all the excess chocolate off the bottom of your Oreos so that the chocolate won’t pool and create a “foot” at the bottom of your cookies.

  3. After you dip the cookies, tap the cookie against the side of the bowl so that excess chocolate drips off.

Perfect Cheese Quiche

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This is perfect for cozy winter weekends or any time of year:

  • 1/2 to 1 cup shredded cheese (2 to 4 oz.)

  • 1 Basic Egg & Lemon Juice piecrust (9-inch), baked

  • 1/2 to 1 cup filling (see below)

  • 6 EGGS

  • 1 cup milk

  • 1/2 tsp. dried thyme leaves OR other herb; tsp. salt

    Yields: 6 Servings

DIRECTIONS

  1. HEAT oven to 375°F. SPREAD cheese evenly in bottom of piecrust.TOP with filling in an even layer.

  2. BEAT eggs, milk, salt and thyme in medium bowl until blended. Carefully POUR over filling in piecrust.

  3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.

  4. You can also add in other mix-ins like bacon, sausage, veggies and more!

Cheesecake Factory Peppermint Stick Chocolate Swirl Cheesecake Copycat

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Servings: 8 Slices

Prep:30minutes

Cook:1hour hr 40minutes

Referigerate:4hours

Total:6hours hrs 10minutes

Ingredients 

Peppermint Bark

  • ▢4 oz white chocolate high quality, broken into pieces

  • ▢4 oz semisweet chocolate high quality, broken into pieces

  • ▢1 tsp vegetable oil or coconut or canola oil, divided

  • ▢1/4 tsp peppermint extract divided

  • ▢1/3 cup candy cane crushed

Oreo crust

  • ▢24 Oreos with the filling, finely crushed

  • ▢5 tbsp unsalted butter melted

Cheesecake Filling

  • ▢32 oz cream cheese softened

  • ▢1 1/4 cups sugar

  • ▢3/4 cup sour cream

  • ▢3 tbsp all-purpose flour

  • ▢1/4 tsp salt

  • ▢2 tsp vanilla extract

  • ▢2 tsp peppermint extract

  • ▢3 eggs

  • ▢peppermint bark chopped into small pieces

White Chocolate Ganache

  • ▢5 1/2 oz white chocolate high quality, finely chopped

  • ▢1/2 cup heavy whipping cream

Garnish

  • ▢3/4 cup whipped cream

  • ▢crushed candy cane or hard peppermint candies crushed

  • ▢dark chocolate pieces

Instructions 

Peppermint Bark

  • Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.

  • Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer

  • When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.

Crust

  • Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.

  • Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

Filling

  • Preheat oven to 350 degrees.

  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.

  • Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.

  • Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.

  • Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache

  • Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.

  • Garnish with whipped cream, crushed candy cane and chopped chocolate.

  • Store in the fridge.

Giordano Copycat Pizza Recipe

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Ingredients

Crust

  • ¾ cup water (room temperature)

  • 1/2 teaspoon active dry yeast

  • 1 tablespoon granulated sugar

  • 16 ounces (3 cups) all-purpose flour

  • ¾ teaspoon salt

  • 1/3 cup vegetable oil

  • 6 tablespoons margarine, softened

Sauce

  • 28- ounce can whole peeled tomatoes

  • ½ cup canned petite diced tomatoes

  • 2 tablespoons vegetable oil

  • 1 teaspoon garlic powder

  • 1 teaspoon dry basil

  • ¾ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 tablespoon fresh basil

Pizza

  • 24 ounces (about 6 cups) freshly shredded mozzarella cheese (room temperature)

  • 1 tablespoon margarine, softened (for greasing the pan)

  • 1 tablespoon grated Romano cheese

  • 1 tablespoon grated Parmesan cheese

Toppings (optional)

  • Italian sausage, cooked

  • Pepperoni

  • Onions

  • Mushrooms

  • Green peppers

You will also need

  • A pizza stone

  • A 10-inch deep dish pizza pan

Instructions

  • Make the dough for the pizza one to two days before you plan to build the pizza. You can make the dough in a standing mixer or stir it by hand. Start by dissolving the yeast and sugar in the water in a small bowl.

  • Combine the flour and salt in a large bowl. Add the oil, margarine and yeast solution, then mix well until the dough forms a ball. Don’t knead the dough too much. Place the dough into a covered container and store it in your refrigerator for 1 to 2 days.

  • Make the sauce by dumping the canned tomatoes into a medium saucepan and cook over medium heat until simmering for 5 minutes, then use a potato masher to smash the tomatoes into smaller bits. The sauce should still be a little chunky. Add the remaining sauce ingredients, except the basil, and cook for 10 more minutes, stirring occasionally. Add the fresh basil and cook for another 5 minutes. Cover and cool. You can make this sauce when you make the dough and keep it stored in your refrigerator until pizza time.

  • A couple hours before you plan to make the pizza, take the dough out of the refrigerator and let it warm up to room temperature. When you are ready to make the pizza, place a pizza stone into your oven and preheat the oven to 425 degrees F.

  • Slice off one-third of the dough and set it aside, then roll the larger portion of dough into a circle that is 16 inches across. Place this dough into a 10-inch deep dish pizza pan or cake pan with a 2-inch high edge that has been rubbed with 1 tablespoon of softened margarine. Arrange a single layer of each of the fillings you choose onto the dough. Fill the dough with the cheese and use your hands to make it even all the way around.

  • Roll the smaller portion of dough out to a 12-inch circle. The dough should be thinner than the bottom dough. Place this dough onto the pizza and press it down onto the cheese in the corner all the way around. Press the edges of the two doughs together then use a knife to trim the dough even with the top of the pan. Slice a few holes in the center of the dough so that it doesn’t puff up as it bakes.

  • Use a spoon to spread about 1¼ cups of the sauce over the dough. Spread the sauce to the edge of the dough. At the restaurant, to indicate what’s inside the pizza, they’ll add one piece of each of the fillings onto the top of the pizza, in the middle. That’s handy when lots of pizzas are in the oven and they all look the same.

  • Bake the pizza for 35 to 40 minutes until it begins to brown on top. Spin the pizza around about halfway through the baking so that it browns evenly.

  • Combine the Romano and Parmesan cheeses in a small bowl. When you take the pizza out of the oven sprinkle it with the cheese blend.

  • Run a flexible spatula around the edge of the pizza to make sure it’s loose, then get the spatula under the pizza while holding the pan (using a mitt) with the other hand and scoop the pizza out onto a pizza pan or cutting board for slicing. Slice the pizza 3 times through the middle with a large sharp knife, making 6 slices.

Starbucks Sugar Cookie Latte Copycat

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WHAT YOU'LL NEED

  • 4 cup hot brewed Starbucks® Holiday Blend

  • 1/2 cup boiling water

  • 1/2 cup granulated sugar

  • 1 tsp vanilla extract

  • 1/2 tsp almond extract

  • 2 cup 3.25% whole milk

  • 1/2 cup white chocolate chips

STEP 01

In a heatproof bowl, stir together boiling water and sugar until sugar dissolves. Stir in vanilla and almond extract.

STEP 02

Heat milk in saucepan set over medium-low heat; cook, stirring often, for 3 to 5 minutes or until steaming. Whisk with frother or hand blender until frothy.

STEP 03

Divide white chocolate chips and flavored simple syrup between 2 large mugs; stir in coffee. Pour frothed milk over coffee.

TIPS

1. Substitute Starbucks® Pike Place® Roast for Holiday Blend if desired.

2. Garnish each serving with a sprinkle of holiday-colored sugar, or rim the mug with colored sugar. Serve with a sugar cookie if desired.

Chick Fil A Caramel Crunch Milkshake Copycat

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Ingredients

  • Blondie Crumbles

  • ½ cup unsalted butter, melted

  • ½ cup + 2 tablespoons brown sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 1 teaspoon baking powder

  • 1 cup all purpose flour

  • Milkshake

  • 3 cups vanilla ice cream

  • 2 tablespoons butterscotch sauce

  • ¼ cup caramel sauce

  • ½ cup whole milk

  • 1 teaspoon vanilla extract

  • Topping

  • Blondie Bits

  • Whipped Cream

  • Maraschino Cherry

Instructions

  1. Preheat the oven to 350 degrees fahrenheit.

  2. In a bowl add the melted butter and brown sugar. Mix together. Allow to cool for a couple minutes before adding the egg. (To ensure it doesn’t start cooking from the hot butter)

  3. Mix in the egg and vanilla into the mixture.

  4. Add all dry ingredients of salt, baking powder and flour. Use a rubber spatula to fold together until a thick blondie batter is formed.

  5. Take a small baking dish and spray with nonstick baking spray. Pour in the batter, spreading evenly.

  6. Bake in the oven for 25 minutes or until the top is slightly golden brown.

Chick Fil A Tortilla Chicken Soup Copycat

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INGREDIENTS

  • ▢2 tablespoons butter

  • ▢1 white onion, diced

  • ▢1 red bell pepper, diced

  • ▢1 tablespoon garlic, minced

  • ▢2 teaspoons salt

  • ▢2 teaspoons chili powder

  • ▢2 teaspoons ground cumin

  • ▢1 teaspoon paprika

  • ▢1/8 teaspoon cayenne pepper

  • ▢1/2 teaspoon sugar

  • ▢10 ounces canned tomatoes with green chiles, (I use Rotel)

  • ▢6 cups chicken broth

  • ▢30 ounces canned navy beans, drained, rinsed and divided

  • ▢15 ounces canned black beans, drained and rinsed

  • ▢15 ounces canned yellow corn, drained and rinsed

  • ▢4 cups shredded cooked chicken

  • ▢1/2 cup heavy cream

  • ▢1/4 cup sour cream

  • ▢2 tablespoons lime juice, (roughly 1 lime)

Optional Garnishes

  • ▢chopped cilantro or flat leaf parsley

  • ▢tortilla strips

  • ▢jalapeno slices

  • ▢lime wedges

INSTRUCTIONS

 

  • In a large soup pot over medium-low heat, melt butter. Add onion and bell pepper and cook just until translucent, about 5 minutes. Add garlic and saute for 1 minute.

  • To the pot, add tomatoes with green chiles, spices and sugar. Stir to combine, then add chicken broth. Stir again.

  • Add in half of the navy beans and all of the black beans corn and cooked chicken. Stir to combine.

  • Turn heat to medium-high and let soup come to a bubble, then reduce heat to medium and allow soup to simmer, uncovered, for 30 minutes.

  • Add the reserved can of navy beans to a medium-sized mixing bowl. Using a fork or spoon, mash the beans until they are a bit mushy and thick. Add the mashed beans to the pot of soup, and stir to combine.

  • To a small bowl, add sour cream and a few spoonfuls of hot soup broth; whisk until smooth. (This tempers the sour cream so that it doesn’t curdle.) Add mixture to the soup and stir to combine.

  • Add in heavy whipping cream and lime juice, and stir to combine.

  • Ladle soup into serving bowls. If desired, top with tortilla strips, cilantro, and jalapeno slices. Serve with lemon wedges and enjoy!

Chick Fil A Peppermint Chip Milkshake Copycat Recipe

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Ingredients: 

  • Vanilla Bean Ice Cream 

  • Whole Milk 

  • Peppermint Extract 

  • Red Food Coloring 

  • Peppermint Candy Canes, crushed 

  • Mini Chocolate Chips 

  • Whipped Cream (for garnish) 

  • Maraschino Cherries (for garnish) 

How to Make Chick-Fil-A Peppermint Milkshake at home: 

  • Step 1 – Place the ice cream, milk, peppermint extract and chocolate chips in a blender.  Blend on low speed until the mixture is combined.  Add in the red food coloring and blend until the shake is a pink color. Add a little bit of food coloring at a time.  

  • Step 2 – Add in the candy canes and blend until smooth and well combined.